150g of hazelnuts
200g dates


300g soaked cashews
3 tbsp maple syrup
3 tbsp coconut oil
100ml Biotiful Kefir cherry
6 cherries
2 tbsp of raw cacao

Blend base pop in a cake tin. Push down with the base of a cup and pop in freezer.
Blend the filling. Pop half on top of the base and then blend the rest with the cacao and cherries
Pour the cherry cacao layer on top to create a second layer
Top with raspberries, chocolate and peanut butter.
Pop in fridge for 4 hours. Serve and store in fridge.

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